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Nothing beats the convenience of a hearty soup cooked all day in the crock-pot. This Southwest Pulled Pork Soup combines just the right amount of spices for a mild southwest flare.

As we head into the winter season, I am always on the search for simple recipes that are packed with flavor. This would make the perfect dish for a lazy football Sunday, a day spent sled riding or even a hectic weeknight that calls for an easy meal.

Since this is a basic recipe, you can swap out ingredients to meet your needs. And don’t hold back on the toppings! In addition to micro greens and sliced avocado, we like to add sliced radishes, parsley, shredded cheese or even a fried egg. The options are endless!

Directions
1. Place the pork roast in a crock-pot and add the onion, pepper, spices and 1 cup chicken stock.
2. Cover and cook on low for 6 hours OR on high for 3 to 4 hours until the pork begins to fall apart and shreds when pulled with a fork.
3. Shred the pork with a fork and knife.
4. Add the remaining chicken stock, black beans, corn and salt and pepper.
5. Cook for 30 minutes on high.
6. Ladle the soup into bowls and top with avocado slices and micro greens.

About the Author

Elizabeth Jacob

Elizabeth Jacob is a freelance writer who has found a passion for cooking and photographing her way through the kitchen. After her nine-year-old son’s diagnosis of Crohn’s Disease and several struggles with doctors, she decided to fight his battle with dietary changes and clean eating. With her love of good food, learned photography skills and background in creative writing, she documents their journey on her lifestyle blog. You can also follow along on her Instagram accounts @KicknCrohns and @ElizabethMJacob, Facebook and Twitter.